Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- ¼ cup pastel-colored sanding sugar (optional, for rolling)
- 24 chocolate eggs or candy-coated chocolates (such as Hershey’s Eggs, Cadbury Mini Eggs, or M&M’s Easter candies)
Instructions
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate large mixing bowl, cream the butter and sugar together using a hand mixer or stand mixer on medium speed until light and fluffy (about 2 minutes).
Add the egg, vanilla extract, and milk, mixing until fully incorporated. Slowly add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
Cover the dough with plastic wrap and refrigerate for 30 minutes. Chilling helps the cookies maintain their shape while baking.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Using a small cookie scoop or your hands, roll the dough into 1-inch balls. If desired, roll each ball in pastel-colored sanding sugar for extra sparkle and color.
Place the dough balls 2 inches apart on the prepared baking sheets.
Bake for 8-10 minutes, or until the edges are set and lightly golden. The centers should still be slightly soft.
Remove the cookies from the oven and immediately press a chocolate egg or candy-coated chocolate into the center of each cookie. The heat from the cookie will slightly melt the chocolate, helping it stick.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Serve and enjoy!
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 160
- Sugar: 12g
- Fat: 9g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g